Ingredients35 m servings 167 cals
- Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
- Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.
Per Serving: 167 calories; 14.1 g fat; 8.3 g carbohydrates; 4.1 g protein; 0 mg cholesterol; 363 mg sodium. Full nutrition
ReviewsRead all reviews 8
Looking at the recipe ingredients, it didn't look like things that should go together well, however it all comes together very well. Excellent taste, great use of vegetables.
I've made this twice now. When I first tried it, I wasn't sure if I liked it or not, but the more I ate, the more it grew on me. Make sure to chop the nuts before putting in the blender; the bl...
This was really tasty. I changed the proportions of a lot of the ingredients - more asparagus, 4 cups of cauliflower and 1/4 cup of hazelnuts. I alos used a splash of chicken stock instead of th...
Thought the combination of ingredients sounded different and was happily surprised. Good addition to any Mexican meal!
I wondered why there was no picture on this recipe. It looks like vomit over veggies. I didn't have hazelnuts, so I used almonds. It was pretty good, I would make it again but use less dill; ...
We LOVED this, although I did find it necessary to add water to the sauce to make it process, and a small food processor is a much better tool than the blender for that part. We left out the cel...